Preheat oven to 300°F (150°C).

Set a skillet over high heat and add 2 tbsp (30 mL) of olive oil. Dust the slices of veal in the flour and brown for approximately 4 minutes per side. Remove the osso buco and set aside on a plate.

Add the celery, onion and carrots to the hot skillet and add 1 tbsp (15 mL) of olive oil. Fry the vegetables for approximately 4 minutes. Add the slices of sausage and cook for another 3-4 minutes.

Transfer the vegetables to a braiser or casserole dish and place the seared osso buco on top. Add the demi-glace and diced tomatoes and bring to a boil. Cover the pot and cook in oven for 2 hours.

Meanwhile, in the same skillet used to sear the meat and vegetables, heat 2 tbsp (30 mL) of olive oil and separately sauté the zucchini, followed by the eggplant. Mix these vegetables in a small bowl and set aside.

When the osso buco has finished cooking, remove the pot from the oven, add the chopped parsley and capers, and let stand covered for 30 minutes.

In the meantime, cooked the egg noodles according to the instructions on the package. Drain the noodles and drizzle with olive oil. Season with salt and pepper.

Serve one osso buco per plate and garnish with the eggplant and zucchini on top. Cover with the sauce and place the noodles around the osso buco.

Source: Chef Daniel Trottier